2014-02-26: It occurred to me that if I started a loaf of bread at night, and punched it down/transferred it in the morning, I could leave instructions with Joel as to time and temp. and he could bake it to be ready for supper. Then I wouldn’t have to wait for the weekends to make bread. So I made a batch of this tonight, with 1/4 C honey instead of 1/3, 1 C whole milk + 1 C cream + 1 T vinegar for the buttermilk, and 1 C wheat flour + 4 C white flour for the dough. (I doubt I could’ve gotten a 5th cup of white to mix in.)
2014-02-02: Very tasty! We basically ate nothing but fresh bread for supper.
- 2 C flour
- 2 T cocoa
- 1/2 t baking powder
- 1/4 t salt
- 4 oz/~110g unsalted butter
- 1 C brown sugar, packed
- 1 egg
- 1 t vanilla extract
- 1/2 C buttermilk
- red food coloring (optional)
Preheat oven to 190C. Mix together flour, cocoa, baking powder, and salt. In a separate bowl, cream together butter and sugar. Beat in egg. Add vanilla.
Add the flour and buttermilk to the flour alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour, until blended in. Do not overbeat. Add food coloring, if using.
Line a baking tray with baking paper, and drop the dough onto it in dollops with a spoon. Bake 7-9 minutes.
Credits: Adapted from Red Velvet Whoopie Pies.
2014-02-22: I’d had a mediocre Saturday, and when it started raining just when we’d gone outside today, I decided we needed cookies. I don’t have any food coloring, I didn’t want to bother with cream cheese frosting, and don’t own a piping bag, so this was the result. At first I tried using my spritz spritzer, but the dough is too sticky for that to work.
- 150 g self-rising flour
- 2 T sugar
- 25 g butter
- 75 ml buttermilk
- 1 egg, beaten
- 1 T poppy seeds
- strawberry jam
Preheat oven to 225C. Mix the flour and sugar with a pinch of salt. Rub the butter into the flour with fingertips until crumbly. Add the buttermilk and half the egg (the remaining half is not used). Add the poppy seeds and knead until smooth, adding more flour if dough is too sticky. Flatten dough on floured surface until 2cm thick. Cut out 6 circles. Line a baking tray with baking paper, and place scones on top, brushing with a bit of buttermilk. Bake in the center of the oven 15-20 minutes until lightly browned. Serve warm or cold with jam and mascarpone.
Credits: Aller Hande, my translation.
30-05-2013: Picked this recipe today because it was a holiday (which means (a) all the stores are closed and (b) by midday I’m bored out of my mind dealing with a toddler), and I had all the ingredients for it. Quick and tasty — though I would probably go with 1-1 1/2 T sugar instead of 2 T next time. In my oven at ~220C, they baked in 8 min. (I flattened it out somewhat more than 2cm, I think.)